Chromatography

Today I studied my blog’s statistics to see what keywords people use to search in Google and Yahoo! to get to the pages of my site. Here is what I found based on the last 60 days of statistics: People used 1966 various search terms The top 20 keywords are: Then I looked at the […]

The HPLC method used a C8 column and the potassium chloride in aqueous acetic acid as a mobile phase with a linear gradient. The retention time was a bit over 20 min and the identity of the peak was confirmed as furosine by MS (mass spectrometry).

During the heating process carbonyl groups of sugars react with amino groups of amino acids and peptides forming a variety of products. The products of this, so-called, Maillard reaction contribute to flavor, aroma, and color of soy milk.